- 2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
- 1 pound provolone cheese, shredded
- 2 (10.75 ounce) cans condensed golden mushroom soup
- 1 (2.8 ounce) can French-fried onions
- Preheat oven to 350 degrees F (175 degrees C).
- Place asparagus in baking dish; cover with cheese. Spread mushroom soup over cheese.
- Bake, covered, until hot and bubbly, about 35 minutes. Remove from oven; remove cover and sprinkle with onions. Return to oven and bake, uncovered, until onions are lightly browned, about 10 minutes.